Name: Easy Taco Soup (Instant Pot, Stovetop, or Crockpot) Recipe
Prep time: 15 min
Cook time: PT-489860H50M32S
Total time: PT-489860H50M32S
Cuisine: Mexican
Ingredients: 1 lb. lean ground beef, ground chicken, or ground turkey; 2 teaspoons olive oil or avocado oil; 3 large garlic cloves, minced; ½ medium onion, diced; 1 bell pepper, diced (any color); 1 small zucchini, diced; 2 medium carrots, diced; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 (15-ounce) can tomato sauce; 1 can water or broth (same size as tomato sauce can); 1 (14.5-ounce) can fire-roasted diced tomatoes; 1 (15-ounce) can black beans, drained and rinsed; 1 cup frozen corn; 3 tablespoons fresh-squeezed lime juice (1 large lime or 2 small); ⅔ cup sour cream or Greek yogurt (plus more for serving, optional); Salt and pepper, to taste; Diced avocado; Fresh cilantro, chopped; Green onion, sliced; Shredded cheese; Tortilla chips; Sour cream or Greek yogurt; Lime wedges

Introduction

This easy taco soup is a flavorful and hearty meal perfect for any day of the week. Made with ground meat, fresh vegetables, and classic taco seasoning, it comes together quickly whether you use an Instant Pot, stovetop, or slow cooker. Customize it with your favorite toppings for a satisfying bowl of comfort.

The image shows three white bowls filled with a colorful soup placed on a white marbled surface. Each bowl has a rich reddish-orange broth filled with black beans and corn at the base, giving a textured and hearty look to the first layer. On top of the soup, there are fresh green avocado slices and a topping of white shredded cheese, adding a creamy and vibrant contrast. Small green cilantro leaves are scattered over, enhancing the freshness and color contrast. One bowl has a wooden spoon inside, and a woman's hand is seen gently holding the edge of another bowl. The overall scene is bright and inviting, with a close-up view capturing the details of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. lean ground beef, ground chicken, or ground turkey

2 teaspoons olive oil or avocado oil

3 large garlic cloves, minced

½ medium onion, diced

1 bell pepper, diced (any color)

1 small zucchini, diced

2 medium carrots, diced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1 (15-ounce) can tomato sauce + 1 can full of water or broth

1 (14.5-ounce) can fire roasted tomatoes

1 (15-ounce) can black beans, drained and rinsed

1 cup frozen corn

3 tablespoons fresh-squeezed lime juice (1 large lime or 2 small)

⅔ cup sour cream or Greek yogurt (plus more for optional toppings)

Salt and pepper, to taste

Optional Taco Toppings: diced avocado, fresh cilantro (chopped), green onion, shredded cheese, tortilla chips, sour cream or Greek yogurt, lime wedges

Instructions

Instant Pot Directions: Select ‘Saute’ on the Instant Pot and add the oil. Once hot, add ground meat, garlic, onion, bell pepper, zucchini, and carrots. Sauté for 5-7 minutes until meat is cooked through.

Add chili powder, cumin, oregano, tomato sauce, water or broth, diced tomatoes, black beans, and corn. Stir to combine.

Lock the lid and set the valve to sealing. Cook on high pressure for 8 minutes. Allow 5-7 minutes natural pressure release, then release remaining pressure by turning the valve to venting.

Remove lid, stir in sour cream and lime juice. Season with salt and pepper to taste. Serve with your favorite toppings.

Stovetop Directions: Heat oil in a large pot or Dutch oven over medium heat. Add ground meat, garlic, onion, bell pepper, zucchini, and carrots. Sauté for 7-9 minutes until meat is cooked.

Add chili powder, cumin, oregano, tomato sauce, diced tomatoes, black beans, corn, and water. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 15 minutes or until carrots are tender.

Stir in sour cream and lime juice, season with salt and pepper. Serve with desired toppings.

Slow Cooker Directions: Heat oil in a skillet or Dutch oven over medium heat. Add ground meat, garlic, onion, bell pepper, zucchini, and carrots. Sauté for 7-9 minutes until meat is done.

Transfer the meat and vegetable mixture to the slow cooker. Add remaining ingredients except sour cream and lime juice. Stir to combine.

Cook on LOW for 6-7 hours or HIGH for 3-4 hours.

Before serving, stir in sour cream and lime juice. Season with salt and pepper to taste and add toppings as desired.

Tips & Variations

Use ground turkey or chicken for a leaner version without sacrificing flavor.

For extra heat, add a diced jalapeño or a pinch of cayenne pepper with the vegetables.

Swap black beans for pinto beans if preferred.

Omit sour cream for a dairy-free version or use a plant-based yogurt alternative.

Leftovers taste great topped with fresh cilantro and a squeeze of lime.

FAQs

Can I make this soup vegetarian?

Yes, skip the ground meat and add extra beans or use a plant-based meat substitute. You may want to increase the spices slightly to boost flavor.

Can I prepare this soup ahead of time?

Absolutely. This soup tastes even better the next day as flavors meld. Cook it fully, then refrigerate and reheat when ready to serve.

Dinner

Easy Taco Soup (Instant Pot, Stovetop, or Crockpot) Recipe